It must definitely be fall now – the first kettle of potato soup went on to boil tonight!
Every year, we welcome my mother’s potato soup recipe back into the fold with open arms. It’s so simple to make, and so wonderful to eat: Tonight, we added about eight smallish peeled potatoes (from our Labor Day weekend potato-picking excursion), half a diced onion, some parsley from the garden, and some salt, pepper, and garlic powder to the good old Le Creuset with just enough water to cover everything. Then I heated the French oven to a rolling boil and lowered the heat to Medium, cooking the potatoes for about 25 minutes, or until they were wonderfully tender and ready to be mashed.
I drained most of the water off and added a pat of butter and some soymilk to its place, and then I got to mashing. I like some chunks of potato in my soup, so I left a few pieces here and there, but within minutes the soup had a wonderfully thick consistency and was ready for serving!
As usual, LeeLee and I put in our favorite add-ins: He likes vegetarian bacon bits, and I like Goldfish crackers. You can’t mess with the classics!
I regret to inform you that we had very, very little soup left by the end of dinner. But not to worry – with 40+ pounds of potatoes to burn through, we’ll definitely make this meal again soon!
:)